Ingredients:

  • 4 boneless, skinless chicken breasts (6-8 ounces/170-225g each)
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • ½ teaspoon garlic powder (2.5g)
  • ½ teaspoon onion powder (2.5g)
  • ¼ teaspoon paprika (1.25g)
  • 2 tablespoons unsalted butter (30g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 cup chicken broth (240ml)
  • ½ cup heavy cream (120ml)
  • ¼ cup grated Parmesan cheese (25g)
  • 2 tablespoons lemon juice (30ml)
  • 1 tablespoon chopped fresh parsley (approx. 5g)
  • 1 tablespoon chopped fresh chives (approx. 5g)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Pat chicken breasts dry and drizzle with olive oil. Season generously with salt, pepper, garlic powder, onion powder, and paprika.
  2. Arrange chicken breasts in the baking dish. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
  3. While the chicken is baking, melt butter in a small saucepan over medium heat. Add minced garlic and cook until fragrant (about 30 seconds).
  4. Pour in chicken broth and bring to a simmer. Reduce heat and simmer for 5 minutes, or until slightly reduced.
  5. Stir in heavy cream and Parmesan cheese. Simmer for another 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Remove the saucepan from the heat and stir in lemon juice, parsley, and chives. Season with salt and pepper to taste.
  7. Pour the creamy lemon-herb sauce over the baked chicken breasts. Serve immediately.